The 1901 Cookbook Archive
No. 2063 — White Egg-White Glaze
English historical translation of Molokhovets recipe No. 2063 from the 1901 Russian cookbook, retaining original methods and measures.
Sift a quarter pound the finest sugar through a silk sieve and mix with half an egg white and juice of half a lemon.
Rub with a spoon until pale and thick.
Historical editorial note: This historical glaze contains uncooked egg white.
Original source: Read Russian recipe No. 2063. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.